Today is November 1st, that means Thanksgiving is only 3 weeks away. If you prepare the Thanksgiving feast, are you the type of person who rushes around on the big day, cooking and tending to the food, while everyone else relaxes and enjoys themselves while watching the football game on TV? It doesn’t have to be that way. With a little advanced planning and breaking the preparation down into steps, you can be in there watching the game with everyone too!

Decide what your menu will be. Make a list of what you want to serve, keeping in mind there is only so much one person, and one kitchen can do. Do you really need 10 side dishes, or will three be enough?

After you’ve settled on what you will be serving, go through the recipes. You’ll find that most of them can be broken down into steps that you can do ahead of time. Make a list of what you’ll need to do for each recipe, then assign those steps to the days leading up to Thanksgiving.

Figure out what size turkey you will need, and if you are going to be preparing a fresh or frozen one. Count the number of people who will be eating turkey, and allow about 1 to 1 1/2 pounds per person. One pound per person will leave you with moderate leftovers.

Make a shopping list and check it twice. Don’t expect to get all your shopping done in one trip though. Instead, divide your list into two parts, items you’ll need in advance and items you’ll need the final day or two before the meal. Planning a second trip not only keeps your refrigerator from being to stuffed to use for everyday use, but it also relieves you of having to remember every last stick of butter the first time around.

If you are preparing a frozen turkey, pick it up now so it has time to thaw in the refrigerator.

Here is a guideline on thawing times for a frozen turkey:

Whenever possible, refrigerator thawing is best. However, if you are short on time and need a speedy method, try cold-water thawing. Do not ever thaw a turkey at room temperature, as this allows for bacterial growth and is never recommended.

Refrigerator Thawing:

Thaw breast side up, in unopened wrapper, on a tray in the refrigerator.
Allow for at least 1 day of thawing for every 4 pounds of turkey.

Cold-Water Thawing:

Thaw breast side down, in unopened wrapper, in enough cold water to cover it completely.
Change the water frequently to keep the turkey chilled.
Estimate a minimum thawing time of 30 minutes per pound for a whole turkey.

Make everything that will be served cold, like cranberry sauce. Cover the dishes, place them in the refrigerator, and forget about them until serving time.

Take inventory before making a second trip to the store. And don’t forget to pick up the turkey if your buying a fresh one.

Chop the onions and the celery, wash the herbs, and trim the rest of the vegetables. Pat them dry, cover, and refrigerate.

Assemble the stuffing, transfer to a baking dish, and refrigerate.

Prepare the dessert (or assemble as much of it as you can) and refrigerate or bake it.

Get a head start on side dishes that can be made completely or partly in advance.

If, like most people, you think of one last thing you need from the store on Thanksgiving morning, call a trusted guest and ask if he or she could do you a favor.

While the turkey roasts, cook the side dishes.

While the turkey rests, make the gravy and assemble any last-minute sides and rewarm the ones you made the day before.

During dinner, rewarm the dessert in the oven.

That’s it. With a little advanced preparation, you can enjoy Thanksgiving with your family and friends without being stuck in the kitchen the whole day. Don’t be afraid to accept any offers of help, or a guest asking if they can bring a dessert, drinks or side dish either. That will be one less thing YOU have to do!

Info Credit: butterball.com and realsimple.com